Lemon Butter Sauce
“Not all power arrives in a blaze. Some glides in on silk and citrus.”
Lemon Butter Sauce
This is not hollandaise. Not cream-heavy or thick. This is a light, bright, pourable gloss—perfect over fish, vegetables, pasta, or even soft bread for dipping. It balances acid with fat, brightness with warmth, and it never oversteps. It just stays with you.
Ingredients
- ½ cup (1 stick) unsalted butter, cold and cubed
- 2 tbsp shallot, finely minced
- ¼ cup dry white wine or broth
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- Salt, to taste
- White pepper or black pepper, optional
- 1 tsp chopped fresh herbs (parsley, tarragon, chives — optional)
How The Alchemy Happens
n a small saucepan, sauté shallots gently in a teaspoon of butter until soft, not browned.
Add wine and lemon juice. Simmer until reduced by about half.
Lower the heat. Whisk in cold butter, one cube at a time, until sauce is glossy and emulsified.
Stir in zest. Season with salt and pepper to taste.
Optional: Add herbs for color and a touch of green brightness.
Use immediately—this sauce is a moment, not a memory.
“Not everything that melts is weak. Some things melt to become unforgettable.”